200g dark chocolate, with 70% cocoa solids
130g unsalted butter
250g light soft brown sugar
125g self raising flour
3 medium eggs
5 tbsp strong espresso coffee (liquid), (I used Nescafe Carte Noir expresso instant coffee).
1tsp vanilla extract
100g walnuts, chopped
pinch of salt
Preheat the oven to 180ºC. Grease and line a 30cm x 23cm baking tin.
Melt the chocolate and butter in a bowl over a pan of simmering water. When melted, remove from the heat and set aside.
Beat the eggs and sugar together until pale and fluffy. Stir in the coffee, vanilla and salt.
Whisk the chocolate and butter mix into the eggs then gently fold in the sifted flour and the walnut pieces until fully incorporated.
Pour into the prepared tin and bake in the oven for about 20 minutes, or until the brownie is firm to the touch.
Leave to cool in the tin and once cool, cut into squares.
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